Prime rib is one my husband’s favorite dishes. For a while now, I have been wanting to try to make it. But I was scared. I didn’t want spend that much money on a dish only to mess it up. I decided to give it a try and hope for the best.
And am I ever so ecstatic I got over my fear and ended up making one of the best meals ever! Sadly, restaurant prime rib will no longer be so glamorous. And to top it off, I roasted it in the toaster oven! Oh yes, the mighty toaster oven wins a point against the oven once again.
When purchasing this meat from the butcher, you will not be able to buy a “prime rib” cut. You will need to ask for either eye of rib, rib roast, or standing rib roast. These cuts may be both bone in or boneless. The “prime” in prime rib described the grade of meat as in Prime, Choice, or Select. Very confusing, I know, but once you roast it, cut it, and serve it, only then does it becomes a prime rib cut.
Roasting and baking are considered the same method of cooking. The only difference is the item you are cooking. Think baked ham, roasted turkey, baked cake, roasted almonds. It’s just the nuances of the English language.
Serves about 5
- 1 (4 1/2 pound) prime rib roast
- 4 tablespoons of minced garlic
- 2 tablespoons of oil
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon thyme
- Preheat the oven to 500 degrees.
- Preheat your toaster oven to 350 degrees. (I live where it’s HOT, so running an oven for 2 hours is not something I want to do.)
- Place the fat side of the roast up in the pan.
- Mix the remaining ingredients together and spread over the roast.
- Cook the roast in the oven for 20 minutes.
- Remove roast and place a meat thermometer in the center of the roast.
- Now place the roast in the toaster oven and bake until the thermometer reaches 145 degrees for medium rare, about a hour and 45 minutes. Remove roast and let it rest for 10 minutes.
- Or if you are slightly more daring and want a better medium rare, remove the roast once the temperature reads 135 degrees, about 95 minutes. Let the roast rest for about 15 minutes until the meat reaches 145 degrees.
Hint: Once the meat is removed from the oven and you let it rest, the meat will continue to cook. So taking the roast out early will allow the meat to rest and come up to optimum temperature
Due to the garlic being so close to the heating elements in the toaster oven, it did burn a bit. But this made no ill affect on the out come of the over all taste of the prime rib. The garlic was actually quite enjoyable toasted like that.
Hubby- 4 stars all the way!
Me- 4 stars absolutely. Way more easy than I ever thought it would be.